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Zucchini-Oatmeal Muffins Recipe

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This recipe for Zucchini-Oatmeal Muffins is from The Burns Family Cookbook #2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c. + 1 T. rolled oats
1/4 c. pecan halves
2 1/2 c. whole wheat flour
1 1/2 c. sugar
1 T. baking powder
1 1/2 tsp. cinnamon
1 tsp. salt
3 1/2 large eggs
1/2 c. apple butter
1/4 c. canola oil
2 c. grated zucchini (about 1 medium)
Directions:
Directions:
Preheat oven 375º. Prepare muffin cups lined with paper liners. Spread oats and pecans on foil lined baking sheet and bake til lite toasted 5 minutes. Let cool. Smash pecans in plastic baggie with wooden spoon. Stir together flour, sugar, baking powder, cinnamon, salt, 1/2 c. oats and pecans in large bowl. Whisk together eggs, apple butter and oil in medium bowl. Stir in zucchini. Stir the wet ingredients into the dry ingredients til moistened. Spoon the batter into muffin cups, filling about 2 T. each. Sprinkle remaining oats over tops. Bake til golden and tester comes out clean. Makes 18 regular muffins, bake 25 minutes and 16 mini muffins, 10 minutes.
Number Of Servings:
Number Of Servings:
26
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Yummy and healthy! Chris, Gary II, Rosalia, Roseann and Dori likes these. In fact, Gary II wanted these for his birthday with white icing and a smiley face.

 

 

 

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